FRESH FACTS
FOR THE WEEK OF
January 26, 2008 – February 2, 2008
Just how popular are HASS AVOCADOS during Super Bowl Season? Try envisioning the stadium in Phoenix piled end to end some 19.1 feet deep with the creamy and delicious “alligator PEARS”.
“We’re predicting consumption of over 49.5 million pounds of AVOCADOS for Super Bowl parties in 2008” reports Jan DeLyser, vice president of marketing for the California Avocado Commission (www.avocado.org), “and anticipate good supplies from Mexico and Chile through February, with California green-skinned varieties going through March and April.”
DeLyser notes that “traditionally over the past 5 years, Super Bowl has been the leading consumption event for Hass AVOCADOS and now that’s being rivaled by Cinco De Mayo.”
Although guacamole dip “leads the pack in ways to use AVOCADOS” says DeLyser, inventive chefs are continually creating new ways to feature the buttery-tasting FRUIT while watching Super Bowl 26 action.
“AVOCADOS are great in salads, and good as toppers on burgers and chili or in soups; AVOCADOS add a special flair to Super Bowl parties!” says DeLyser, who encourages Super Bowl fans in the party planning stages to check out the Hass Avocado Board’s idea-filled website at www.avocadocentral.com.
DeLyser recommends that Super Bowl partiers “plan their purchases to ensure that their AVOCADOS are in the proper stage of ripeness for their recipes: ripe and ready to eat for guacamole dip, a bit firmer for salads and soups, and even firmer still for using in dishes such as shrimp cocktail and as pizza topping. If you find your AVOCADOS are already ripe a day or two before Super Bowl festivities, simply refrigerate them. If they are not ripe enough, place them in a brown paper bag to hasten the ripening process.”
“We’re definitely noticing AVOCADOS being paired with foods in more untraditional ways than ever before in party dishes like SWEET POTATO and AVOCADO empanadas, or dicing ripe AVOCADOS into turkey stuffing. AVOCADOS carry the day on their own seasoned with LEMON juice or balsamic vinegar, but they are also a tremendous ingredient that adds pizzazz to party recipes.”
“AVOCADO-topped pizzas usually get the biggest ‘aha’ from the crowd when served at Super Bowl parties” says DeLyser. “Not only does it look good, AVOCADO slices complement the traditional cheese and TOMATO sauce pizza toppings.”
This
Week in FRUITS
California NAVEL ORANGES, easy to peel and eat, are at their most economical price levels of the season, with plentiful supply and excellent quality.
Excellent values continue on the plentiful supply of PINK GRAPEFRUIT from Texas growers. Slice and sprinkle with brown sugar and broil as a breakfast treat.
This is also prime season for specialty CITRUS FRUITS, including PUMELLOS, ORO BLANCOS, MEYER LEMONS, KUMQUATS and BLOOD ORANGES.
Prices are decreasing on Chilean-imported BING CHERRIES as volume increases. Pit, slice and toss into salads or enjoy as an antioxidant-rich fat-free snack.
Chilean PEACHES and NECTARINES are also decreasing in price. Enjoy in baked cobblers and crisps with whipped cream or vanilla ice cream.
Large sizes of MANGOS are the best value this week. Dice finely to use in FRUIT salsas or relishes.
BANANAS, PLANTAINS and MINI-BANANAS are all in steady supply at moderate prices.
ROMA TOMATOES, perfect for slicing atop homemade pizzas or using in homemade pasta sauces, are in plentiful supply at moderate prices.
RED DELICIOUS, YELLOW DELICIOUS and GALA APPLES are all good values this week. Slice thinly and stir-fry with boneless chicken breast, ONION, CARROTS, BASIL, PEA PODS and sesame oil and serve over cooked brown rice.
KIWIFRUIT is abundant, with prices very reasonable.
BLACKBERRIES and BLUEBERRIES are the best values in the BERRY category this week, with RASPBERRIES and STRAWBERRIES holding at more premium prices due to volume.
CANTALOUPE MELON is gradually decreasing in price as winter crop volume increases. Cut into cubes as a topping for yogurt.
DRIED FRUITS make easy and quick naturally sweet pick-me-ups, including, DATES, RAISINS, DRIED CRANBERRIES, STARFRUIT and FIGS.
D’ANJOU (winter variety) PEARS and sweet crisp ASIAN PEARS are in peak production, with moderate prices reflecting that steady volume.
This Week in VEGETABLES
MUSHROOMS are among the most economical VEGETABLE choices this week, with good values on white button and brown (crimini) varieties, both excellent sliced and sautéed in butter as a side dish or tossed with cooked pasta.
ZUCCHINI SQUASH is plentiful at economical prices. Slice, core and fill with traditional turkey-stuffing mix and bake.
SWEET BROWN ONIONS continue at economical prices thanks to plentiful volume. Keep cool and dry in storage to prevent sprouting and mold.
NAPPA CABBAGE, a stir-fry favorite, is in plentiful supply at very reasonable prices. GREEN CABBAGE, a key ingredient for cole slaw, is also an economical value this week. Try it steamed as a side dish or stuffed with meat as a main course.
New crop JICAMA, another salad and stir-fry favorite, is also moderately priced.
ICEBERG LETTUCE continues to be an excellent and economical salad choice, with SPINACH, RED LEAF and GREEN LEAF LETTUCES also in steady supply.
Salad toppings at good values include CUCUMBERS, CARROTS, CELERY, SPROUTS, RADISHES, GREEN ONIONS and fresh HERBS.
GREEN BELL PEPPERS are plentiful, with prices decreasing.
Quality is excellent on RUSSET POTATOES for baking or roasting, with large sizes predominating. Bake and top with guacamole, salsa or CHIVES and sour cream.
Good values on side dishes now include GREEN BEANS, RED POTATOES, EGGPLANT, TURNIPS, BEETS and RUTABEGAS.
GARLIC continues to be a great value and among the best immune system booster for the body to prevent winter colds and flu.
This
Week in FLORAL
Look for red and pink to predominate cut floral arrangements as Valentine’s Day approaches, with CARNATIONS, MINIATURE CARNATIONS, ROSES, LILIES and DAISIES among the best values. In blooming potted plants, TULIPS, DAFFODILS, MINIATURE ROSES and ANTHURIUM are all in plentiful supply.
###